Lobster Tempura Roll ロブスター天ぷらロール
How to make Lobster Tempura Roll Recipe - Tempura is an excellent way of preparing fresh lobster. To maximize the presentation of this dish, arrange it on a fresh bamboo leaf with colorful vegetables all around.
MAKES 4 PIECES
Ingredients:
1 cup canola oil, for deep-frying
1 ounce (30 grams) tempura powder
½ lobster tail, intact
1 lobster claw
Very cold water
½ nori sheet
2⁄3 cup sushi rice
1 lettuce leaf, plus more for garnish
¼ cucumber, cut into very thin sticks
¼ avocado, thinly sliced
2 teaspoons finely chopped scallions
3 tablespoons raw walnuts, plus more for garnish
2 teaspoons white miso
½ teaspoon chili oil
½ lemon, hollowed out
Radish, finely sliced, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving
Method:
1. Heat the oil in a deep frying pan until it is about 365°F.
2. Pour the tempura powder onto your work surface. Dip the lobster tail and claw into the powder until they are evenly coated.
3. Transfer the tempura powder that’s left on your work surface to a mixing bowl and add an equal amount of very cold water. Mix lightly but not too much the batter should be lumpy.
4. Dip the lobster tail and claw into the tempura batter and then place them gently in the hot oil. Deep-fry for about 3 minutes, until crispy.
6. Cover a bamboo sushi mat with plastic wrap. Place the nori sheet on the mat and cover it evenly with rice. Flip over the nori sheet so that the rice is facing the mat.
8. Roll the nori inside out and cut into 4 even pieces.
10. Arrange the sushi on a serving dish alongside the tempura lobster claw. Transfer the walnut mixture to the hollowed out lemon, and place on the serving dish.
11. Garnish with lettuce, radish and walnuts, and serve with wasabi, gari and soy sauce.
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| Lobster Tempura Roll ロブスター天ぷらロール |
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